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Milk Punch
From Scientific cooking with scientific methods, 1911
Serves 1
Mary Mantenon gave us the refreshing milk punch for the sick-room.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
333Calories
5 gProtein
43 gCarbs
13 gFat
Full nutrition (35 nutrients)
Calories333 kcal
Protein5.4 g
Carbohydrates43 g
Fiber5.2 g
Sugars32 g
Total Fat13 g
Saturated Fat8.7 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol15 mg
Sodium51 mg
Potassium271 mg
Calcium196 mg
Iron0.8 mg
Magnesium60 mg
Phosphorus177 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D1.2 mcg
Vitamin C0.8 mg
Vitamin A40 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate19 mcg
Choline24 mg
Caffeine0 mg
Alcohol4.6 g
Water118 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 150. The excerpt below is the record exactly as published.
Milk Punch. 1/; cup milk. 1 tablespoon whisky. Sugar. brandy or rum. Nutmeg
Cook this with the app: pantry check, scaling, and the assistant.